Vegetable Based Antipasti
Pinzimonio, salads, pickles, sottoli... There's tremendous variety to Italian vegetable based antipasti; some are excellent at the beginning of a meal or to nibble on during a party, while others will also work well as the centerpiece of a light meal. Much variety to enjoy!
Canned Hot Pepper Recipe - Peperoncini Sott'Olio
Hot peppers packed in oil are a wonderful way to jazz up bland foods, including the boiled meats that are a byproduct of making broth in the winter. They're also excellent for adding zest to picnic foods, especially frise, and also yield hot oil, which can be rather nice.
Hot peppers packed in oil are a wonderful way to jazz up bland foods, including the boiled meats that are a byproduct of making broth in the winter. They're also excellent for adding zest to picnic foods, especially frise, and also yield hot oil, which can be rather nice.
Italian Pickled Hot Pepper Recipe - Peperoncini Sotto Aceto
Pickled hot peppers are extremely versatile: if you've a strong stomach they can be a nice snack, they're a wonderful addition to a mixed antipasto, and they also are excellent at jazzing up bland foods, especially the boiled meats that are a byproduct of making broth. It's easy to pickle hot peppers at home, and if you do you can make them just the way you want, with none of the additions commercial producers make.
Pickled hot peppers are extremely versatile: if you've a strong stomach they can be a nice snack, they're a wonderful addition to a mixed antipasto, and they also are excellent at jazzing up bland foods, especially the boiled meats that are a byproduct of making broth. It's easy to pickle hot peppers at home, and if you do you can make them just the way you want, with none of the additions commercial producers make.
White Celery and Artichoke Salad - Inslata di Carciofi e Sedano Bianco
A tasty winter salad that will be perfect as an accompaniment to a roast, and will also be a nice way to start things off.
A tasty winter salad that will be perfect as an accompaniment to a roast, and will also be a nice way to start things off.
Neapolitan Pan-Sautéed Asparagus -- Asparagi in Cassuola
Neapolitan Pan-Sautéed Asparagus, or Asparagi in Cassuola: This is a Neapolitan recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome.
Neapolitan Pan-Sautéed Asparagus, or Asparagi in Cassuola: This is a Neapolitan recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome.
Panino Mediterraneo - Mediterranean Sandwich
A quick sandwich with greens and a little fish: Perfect for a quick, light lunch. The ingredients list makes it which sound a lot more involved than it is. You'll find just about all the ingredients in the deli section of the supermarket.
A quick sandwich with greens and a little fish: Perfect for a quick, light lunch. The ingredients list makes it which sound a lot more involved than it is. You'll find just about all the ingredients in the deli section of the supermarket.
Tomato Sandwiches - Pomodori Panini
Tomato sandwiches, or perhaps tomato cheese melts: a wonderful, quick, very refreshing antipasto.
Tomato sandwiches, or perhaps tomato cheese melts: a wonderful, quick, very refreshing antipasto.
Open-Faced Sandwich with Mozzarella and Eggplant
Though some people primarily associate Italian food with pasta (with red sauce), minestrone, and veal Parmesan there's a lot more, and modern cooks are doing all sorts of interesting things. This will be a nice antipasto, or could work well at a quick, simple lunch if served with a crisp salad. The wine? A white, along the lines of a Greco di Tufo.
Though some people primarily associate Italian food with pasta (with red sauce), minestrone, and veal Parmesan there's a lot more, and modern cooks are doing all sorts of interesting things. This will be a nice antipasto, or could work well at a quick, simple lunch if served with a crisp salad. The wine? A white, along the lines of a Greco di Tufo.
Classic Italian Vegetable-Based Antipasti
Pinzimonio, salads, pickles, sottoli... There's tremendous variety to Italian vegetable based antipasti; some are excellent at the beginning of a meal or to nibble on during a party, while others will also work well as the centerpiece of a light meal. Here are some standards you will find throughout Italy.
Pinzimonio, salads, pickles, sottoli... There's tremendous variety to Italian vegetable based antipasti; some are excellent at the beginning of a meal or to nibble on during a party, while others will also work well as the centerpiece of a light meal. Here are some standards you will find throughout Italy.
Dried Fried Tomatoes, or Pomodori Secchi Fritti
Dried tomatoes are quite common in southern Italy, and are enjoyed both as antipasti or snacking foods, and as ingredients. Trapanesi give them a delightful added twist.
Dried tomatoes are quite common in southern Italy, and are enjoyed both as antipasti or snacking foods, and as ingredients. Trapanesi give them a delightful added twist.
Stuffed Fried Friarelli -- Friarelli Ripieni e Fritti
Friarelli are medium sized, slender, thin-walled, mild south Italian peppers that are perfect for frying. In their absence use something similarly shaped; bell peppers would be too meaty and also too large. As I said, friarelli are mild; if you want you could use something hotter, but if you do it will mask the flavors of the filling.
Friarelli are medium sized, slender, thin-walled, mild south Italian peppers that are perfect for frying. In their absence use something similarly shaped; bell peppers would be too meaty and also too large. As I said, friarelli are mild; if you want you could use something hotter, but if you do it will mask the flavors of the filling.
Bruschetta with Garlic Cream -- Bruschetta con Crema di Aglio
Bruschetta with Garlic Cream, or Bruschetta con Crema di Aglio: This is one of those either-or dishes; either you are enjoying it with your Significant Other and have nothing business-related panned for the next couple of days, or you and your colleagues are enjoying this together, or you should make it at another time. But in the proper setting it is quite nice.
Bruschetta with Garlic Cream, or Bruschetta con Crema di Aglio: This is one of those either-or dishes; either you are enjoying it with your Significant Other and have nothing business-related panned for the next couple of days, or you and your colleagues are enjoying this together, or you should make it at another time. But in the proper setting it is quite nice.
Artichokes Packed in Oil -- Carciofi Sott'Olio
Artichokes Packed in Oil, or Carciofi Sott'Olio: Artichokes packed in oil are among the most classic of antipasti, and are also quite nice as garnishes, for example with boiled meats. Or atop pizza, especially with shredded ham.
Artichokes Packed in Oil, or Carciofi Sott'Olio: Artichokes packed in oil are among the most classic of antipasti, and are also quite nice as garnishes, for example with boiled meats. Or atop pizza, especially with shredded ham.
Pickled Button Onions -- Cipolline Sotto Aceto
Pickled Button Onions, or Cipolline Sotto Aceto: These are a mainstay of the mixed antipasto, and though you might not expect it, can vary considerably depending upon the type of button onion you choose to pickle. With sweeter onions they'll be more delicate, whereas more acrid onions will have a considerable bite that will be quite nice with boiled meats and vegetables.
Pickled Button Onions, or Cipolline Sotto Aceto: These are a mainstay of the mixed antipasto, and though you might not expect it, can vary considerably depending upon the type of button onion you choose to pickle. With sweeter onions they'll be more delicate, whereas more acrid onions will have a considerable bite that will be quite nice with boiled meats and vegetables.
Pickled Bell Peppers -- Peperoni Sotto Aceto
Pickled Bell Peppers, or Peperoni Sotto Aceto: Bell peppers are astonishingly versatile, and these will be quite nice either as part of a mixed antipasto, or with boiled meats during the winter months. They're also a nice addition to a picnic.
Pickled Bell Peppers, or Peperoni Sotto Aceto: Bell peppers are astonishingly versatile, and these will be quite nice either as part of a mixed antipasto, or with boiled meats during the winter months. They're also a nice addition to a picnic.
Giardiniera -- Pickled Vegetables
This is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar loose their freshness.
This is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar loose their freshness.
Gorgonzola Cream -- Gorgonzola in Crema
This is very simple, and in addition to serving it as a spread, you may want to consider using it to season red meats off the grill.
This is very simple, and in addition to serving it as a spread, you may want to consider using it to season red meats off the grill.
Eggplant Boats with Mushrooms and Sausages -- Barchette di Melanzane Con Funghi e Salsiccia
Eggplant Boats with Mushrooms and Sausages, or Barchette di Melanzane Con Funghi e Salsiccia: A tasty fall antipasto.
Eggplant Boats with Mushrooms and Sausages, or Barchette di Melanzane Con Funghi e Salsiccia: A tasty fall antipasto.
Sott'oli
Sott'oli are vegetables packed in oil, and are also one of the more common commercially prepared antipasti; my father-in-law loves them and they're a fixture on the Sunday table. If you have a vegetable garden, making them isn't that hard, though you may have to experiment with your herb mix to get the effect you want. How to proceed?
Sott'oli are vegetables packed in oil, and are also one of the more common commercially prepared antipasti; my father-in-law loves them and they're a fixture on the Sunday table. If you have a vegetable garden, making them isn't that hard, though you may have to experiment with your herb mix to get the effect you want. How to proceed?
Breaded, Fried Peppers -- Peperoni Impanati e Fritti
Breaded, Fried Peppers, or Peperoni Impanati e Fritti: This is an unusual recipe that Caròla Francesconi was given by Monzù Gerardo Modugno; it brings to mind chips and will be a pleasant and unusual side dish, or a real treat in a fritto misto, and could also double as an antipasto.
Breaded, Fried Peppers, or Peperoni Impanati e Fritti: This is an unusual recipe that Caròla Francesconi was given by Monzù Gerardo Modugno; it brings to mind chips and will be a pleasant and unusual side dish, or a real treat in a fritto misto, and could also double as an antipasto.
Olives Cured in Lye -- Olive in Concia
Olives Cured in Lye, or Olive in Concia: Lise, who has an olive tree in her back yard, wants to know what to do with the olives. Fresh from the tree, they are tremendously bitter, to the point that the people who originally went to the trouble of learning how to treat them must have been extraordinarily hungry. To draw out the bitterness you'll have to soak them, either in brine or in a solution of lye, or a combination of the two.
Olives Cured in Lye, or Olive in Concia: Lise, who has an olive tree in her back yard, wants to know what to do with the olives. Fresh from the tree, they are tremendously bitter, to the point that the people who originally went to the trouble of learning how to treat them must have been extraordinarily hungry. To draw out the bitterness you'll have to soak them, either in brine or in a solution of lye, or a combination of the two.
Brine-Cured Olives -- Olive in Acqua
Olive in Acqua -- -- Brine-Cured Olives
Olive in Acqua -- -- Brine-Cured Olives
Bell Pepper Involtini -- Involtini di Peperone
Bell Pepper Involtini, or Involtini di Peperone: This is a classic Piemontese recipe that has been published several times; the authors of one collection of recipes credit Fontanafredda, which was home to La Bella Rosina, King Vittorio Emanuele's second wife.
Bell Pepper Involtini, or Involtini di Peperone: This is a classic Piemontese recipe that has been published several times; the authors of one collection of recipes credit Fontanafredda, which was home to La Bella Rosina, King Vittorio Emanuele's second wife.
Josephine Caravetta's Pickled Eggplant
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Stuffed Olives Ascolana Style -- Olive all'Ascolana
Stuffed Olives Ascolana Style, or Olive all'Ascolana: The recipe derives from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large, green and mild, and were already renowned in Roman times, when they were eagerly sought out. This recipe is however more recent, dating to the 17th century. Though they're generally classified as an antipasto, it will also work well as a first course, or as part of a platter of mixed fried foods.
Stuffed Olives Ascolana Style, or Olive all'Ascolana: The recipe derives from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large, green and mild, and were already renowned in Roman times, when they were eagerly sought out. This recipe is however more recent, dating to the 17th century. Though they're generally classified as an antipasto, it will also work well as a first course, or as part of a platter of mixed fried foods.
Yogurt Raita with Hot Pepper Grissini
Grissini are the classic bread sticks made in the region of Piemonte, which are always crunchy and are said to have saved the life of a young Prince of Savoy many years ago -- he was so sick he couldn't get anything else down, and lived on them until he recovered. Thus they also saved the Monarchy and contributed to the unification of Italy in the 1860s. In Italy I have never encountered them served with a dip at table, though when they're served as a snack there often is a dip.
Grissini are the classic bread sticks made in the region of Piemonte, which are always crunchy and are said to have saved the life of a young Prince of Savoy many years ago -- he was so sick he couldn't get anything else down, and lived on them until he recovered. Thus they also saved the Monarchy and contributed to the unification of Italy in the 1860s. In Italy I have never encountered them served with a dip at table, though when they're served as a snack there often is a dip.
Celery Boats with Cheese Foam -- Sedanini alla Spuma di Formaggio
Celery Boats with Cheese Foam will work nicely as an antipasto or party food, and will serve 6 (as an antipasto).
Celery Boats with Cheese Foam will work nicely as an antipasto or party food, and will serve 6 (as an antipasto).
Sun Dried Tomatoes with Tuna -- Pomodori Secchi al Tonno
This is a Puglian specialty, and according to Luigi Sada is "oft-imitated but never successfully." Not that we won't try; they'll work quite nicely as an antipasto.
This is a Puglian specialty, and according to Luigi Sada is "oft-imitated but never successfully." Not that we won't try; they'll work quite nicely as an antipasto.
Gorgonzola Pie -- Tortino di Gorgonzola
Gorgonzola Pie: This is one of those sinfully rich things you see in good delis. However, though you can buy what's prowdly displayed in the store, there are advantages to making it home: you can use more walnuts than they do (assuming that they do), you can be certain of what else goes into it, and you can use the cheese you want, rather than what the manager selects. Ther perfect party food, and very good at the end of the meal too.
Gorgonzola Pie: This is one of those sinfully rich things you see in good delis. However, though you can buy what's prowdly displayed in the store, there are advantages to making it home: you can use more walnuts than they do (assuming that they do), you can be certain of what else goes into it, and you can use the cheese you want, rather than what the manager selects. Ther perfect party food, and very good at the end of the meal too.
King Albert's Cardoons -- I Cardi di Re Alberto
This is a slightly more involved cardoon-based antipasto; it was, according to food historian Giovanni Goria, a great favorite of the King of Piemonte.
This is a slightly more involved cardoon-based antipasto; it was, according to food historian Giovanni Goria, a great favorite of the King of Piemonte.
Torino-Style Cardoons -- Cardata alla Torinese
A recipe from Le Ricette di Cucina Del Piemonte, which notes that the recipe is typical of the middle class in Torino, and that we're dealing with a refined version of bagna caoda -- no garlic, and enriched with truffles.
A recipe from Le Ricette di Cucina Del Piemonte, which notes that the recipe is typical of the middle class in Torino, and that we're dealing with a refined version of bagna caoda -- no garlic, and enriched with truffles.
Bruschetta
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Kale on Toasted Bread -- Cavolo con le Fette
These are not, strictly speaking, crostini. However, they are extremely good, and since you spread your kale over toasted bread they are leaning in that direction, though some might also identify them with bruschetta.
These are not, strictly speaking, crostini. However, they are extremely good, and since you spread your kale over toasted bread they are leaning in that direction, though some might also identify them with bruschetta.
Crostini with Black Olives -- Crostini alle Olive Nere
Aldo Santini calls these crostini "the poor man's caviar," and he's right.
Aldo Santini calls these crostini "the poor man's caviar," and he's right.
Caper Crostini -- Crostini di Capperi
This 19th century antipasto appears in a number of cookbooks; Artusi also suggests you serve these between the courses in a banquet to perk up flagging appetites.
This 19th century antipasto appears in a number of cookbooks; Artusi also suggests you serve these between the courses in a banquet to perk up flagging appetites.
Dried Tomatoes: Pimmaduori Siccati
Zesty sun-dried tomatoes, Calabrian style.
Zesty sun-dried tomatoes, Calabrian style.
Eggplant Parmesan: Melanzane alla Parmigiana
One of the finest dishes known to man! An excellent recipe, with several variations; cut into small squares it's an excellent appetizer.
One of the finest dishes known to man! An excellent recipe, with several variations; cut into small squares it's an excellent appetizer.
Grilled Bell Peppers: Peperoni alla Griglia
One of the tastiest summer antipasti or side dishes known, and easy to make too!
One of the tastiest summer antipasti or side dishes known, and easy to make too!
Grilled Eggplant: Melanzane alla Griglia
Marinated eggplant grilled and returned to the marinade to be eaten cool -- very nice!
Marinated eggplant grilled and returned to the marinade to be eaten cool -- very nice!
Hot Peppers Stuffed with Tuna: Peperoncini al Tonno
Tiny round hot peppers stuffed with tuna fish: They're addictive!
Tiny round hot peppers stuffed with tuna fish: They're addictive!
Mozzarella and Tomatoes: Insalata Caprese
In small portions this is a nice summer appetizer; in larger amounts it is refreshing summer meal or fine picnic food.
In small portions this is a nice summer appetizer; in larger amounts it is refreshing summer meal or fine picnic food.
Pinzimonio
A big bowl of fresh, tasty chopped raw vegetables served with oil and vinegar that your guests can mix and season to taste in their own little bowls makes for a perfect antipasto or side dish.
A big bowl of fresh, tasty chopped raw vegetables served with oil and vinegar that your guests can mix and season to taste in their own little bowls makes for a perfect antipasto or side dish.
A Light Euro Dinner
A light, quick vegetable-based meal for two that's a perfect way to break the ice, from my review of Eat Dangerously!
A light, quick vegetable-based meal for two that's a perfect way to break the ice, from my review of Eat Dangerously!
Asparagus Flan: Sformato di Asparagi
Light, elegant curry-laced flans that will work nicely as antipasti or a main course in a light lunch.
Light, elegant curry-laced flans that will work nicely as antipasti or a main course in a light lunch.
Asparagus & Pea Flan: Sformato di Piselli e Asparagi
This asparagus and pea flan will be nice either as an antipasto or a main course, depending upon how big the portions are.
This asparagus and pea flan will be nice either as an antipasto or a main course, depending upon how big the portions are.
Asparagus with Eggs and Pecorino Romano
Very quick and quite simple: A perfect spring antipasto!
Very quick and quite simple: A perfect spring antipasto!
Calabrian Eggplant: Melanzane Calabre
Zesty Calabrian eggplant with garlic and hot pepper, a perfect summer antipasto.
Zesty Calabrian eggplant with garlic and hot pepper, a perfect summer antipasto.
Chilled Eggplant: Melanzane Fredde
Chilled eggplant, which will work nicely as an antipasto or side dish.
Chilled eggplant, which will work nicely as an antipasto or side dish.
Dried Tomatoes: Pimmaduori Salati
How to preserve tomatoes if you lack refrigeration, but not less tasty for that.
How to preserve tomatoes if you lack refrigeration, but not less tasty for that.
Eggplant in a Carriage: Melanzane in Carrozza
Sandwiches made with eggplant and mozzarella, fried -- a Neapolitan classic.
Sandwiches made with eggplant and mozzarella, fried -- a Neapolitan classic.
Eggplant Scapece Style: Melanzane a Scapece
A refreshing summer eggplant dish that will also be a nice appetizer.
A refreshing summer eggplant dish that will also be a nice appetizer.
Fried Radicchio: Radicchio Fritto
This will work well in a platter of mixed antipasti.
This will work well in a platter of mixed antipasti.
Fried String Beans: Fagiolini Fritti
Fried string beans are a tasty antipasto or side dish.
Fried string beans are a tasty antipasto or side dish.
Green Salad with Cheese: Insalata di Verdure al Fromazdo
A tasty salad with lots of things including cheese, and an unusual (for Italy) cream-based dressing.
A tasty salad with lots of things including cheese, and an unusual (for Italy) cream-based dressing.
Marinated Tomatoes, Pomodori Marinati
A quick, simple tomato salad that will be nice at a picnic or barbecue.
A quick, simple tomato salad that will be nice at a picnic or barbecue.
Meatless Stuffed Tomatoes: Pomodori Farciti di Magro
A rich stuffed tomato dish for days of Abstinence.
A rich stuffed tomato dish for days of Abstinence.
Mozzarella wrapped in Eggplant, Prosciutto and Cheese
Tasty morsels that will wow your guests.
Tasty morsels that will wow your guests.
Mushroom Sauce: Sugo ai Funghi
A sauce that's equally good on Crostini or over pasta.
A sauce that's equally good on Crostini or over pasta.
Olive Salad: Olive in Insalata
An unusual olive salad from Lazio, which will work nicely as an antipasto.
An unusual olive salad from Lazio, which will work nicely as an antipasto.
Onions Stuffed with Tuna: Cipolle Ripiene col Tonno
Onions filled with tuna, a Ligurian treat that will be perfect in summer.
Onions filled with tuna, a Ligurian treat that will be perfect in summer.
Parmigiano Potato Salad: Insalata di Grana Padano
An interesting salad made with potatos, apples and flakes of cheese. As well as whatever else you fancy.
An interesting salad made with potatos, apples and flakes of cheese. As well as whatever else you fancy.
Pepper Rollups: Involtini di Peperone
A wonderfully tasty use for bell peppers & cheese.
A wonderfully tasty use for bell peppers & cheese.
Peppers with Bagna Caoda Sauce: Peperoni con Bagna Caoda
Roast bell peppers cut into strips and served with this sauce are a fantastic appetizer!
Roast bell peppers cut into strips and served with this sauce are a fantastic appetizer!
Red Radicchio Salad: Insalata Di Radicchio Rosso di Treviso
In small portions this will be a mouthwatering beginning to a meal
In small portions this will be a mouthwatering beginning to a meal
Red Radicchio Salad with Turkey
Similar to the above but with turkey and truffles. Also mouthwatering.
Similar to the above but with turkey and truffles. Also mouthwatering.
Rice Pie
Perfect as part of a quick lunch.
Perfect as part of a quick lunch.
Rich Potato Salad: Insalata Ricca di Patate
A tasty, cheesy potato salad.
A tasty, cheesy potato salad.
Roasted Stuffed Tomatoes: Pumarou a Gratte'
A Sicilian take on roasted stuffed tomatoes with bread crumbs.
A Sicilian take on roasted stuffed tomatoes with bread crumbs.
Rustic Stewed Peppers: Peperonata Rustica
Tasty, simple stewed peppers.
Tasty, simple stewed peppers.
Sauteed Olives: Olive Soffritte
Dried olives sauteed with hot pepper, a Calabrian treat..
Dried olives sauteed with hot pepper, a Calabrian treat..
Savoy Cabbage Flan with Pecorino Romano and Cured Pork
A simple antipasto that will be quite nice in the winter months.
A simple antipasto that will be quite nice in the winter months.
Sicilian Dried Tomatoes: Pomodori Secchi alla Siciliana
How to pack sundried tomatoes in oil to enjoy them throughout the year.
How to pack sundried tomatoes in oil to enjoy them throughout the year.
Spicy Plum Tomatoes: Perine Piccanti
Perine in this case are plum tomatoes, stuffed with a refreshingly zesty green-sauce based filling and a little cheese
Perine in this case are plum tomatoes, stuffed with a refreshingly zesty green-sauce based filling and a little cheese
Spring Onion and Cheese Quiche
A rich, satisfying quiche with scallions and cheese. Perfect in spring!
A rich, satisfying quiche with scallions and cheese. Perfect in spring!
String Bean Salad: Fagiolini in Insalata
A quick, refreshing summer string bean salad from Friuli Venezia Giulia. Good for a picnic too!
A quick, refreshing summer string bean salad from Friuli Venezia Giulia. Good for a picnic too!
Stuffed Tomatoes: Pomodori Ripieni
Simple Piemontese stuffed tomatoes with green sauce and mayonnaise.
Simple Piemontese stuffed tomatoes with green sauce and mayonnaise.
String Bean and Tuna Salad: Fagiolini e Tonno in Insalata
String beans and tuna, seasoned with lemon juice: Profoundly refreshing.
String beans and tuna, seasoned with lemon juice: Profoundly refreshing.
Stuffed Onions: Cipolle Ripiene
Onions stuffed with leftover roast meat, or whatever was handy, traditional country fare food from the Canavese region in Piemonte, and nice at home too.
Onions stuffed with leftover roast meat, or whatever was handy, traditional country fare food from the Canavese region in Piemonte, and nice at home too.
Stuffed Tomatoes: Pimmaduori Chjini
Stuffed tomatoes with a Calabrian twist: they're dried, and seasoned with anchovies and herbs.
Stuffed tomatoes with a Calabrian twist: they're dried, and seasoned with anchovies and herbs.
Tomatoes Stuffed with Rice: Pomodori col Riso
Tomatoes stuffed with rice, and a Roman variation with pasta.
Tomatoes stuffed with rice, and a Roman variation with pasta.
Baked Ricotta with Herbs and Sage
Depending upon what you serve this with, you'll have either an antipasto or a dessert.
Depending upon what you serve this with, you'll have either an antipasto or a dessert.
Figs Broiled in Honey and Walnuts
The sweetness of the figs nicely balances the pungency of the Gorgonzola, and it all will work well as an antipasto, with an aperitif. Erica suggests a Fiano, from Campania.
The sweetness of the figs nicely balances the pungency of the Gorgonzola, and it all will work well as an antipasto, with an aperitif. Erica suggests a Fiano, from Campania.
Francesca's Zucchini Carpaccio
A recipe with delightful background info from Faith Willinger, which gives an idea of how travel influences Italian cuisine.
A recipe with delightful background info from Faith Willinger, which gives an idea of how travel influences Italian cuisine.
Garbanzo Flour
How to make it, and three tasty, nutritious snacks to make with it once you have it.
How to make it, and three tasty, nutritious snacks to make with it once you have it.
Morseddu -- Calabrian Peasant Foods
A couple of interesting recipes, the first, made with organ meats heavily spiced (morseddu), is spread on bread or used in sauces, and the second, rigatoni saltati, is a meat sauce made with several meats including dormice (which you could omit if need be).
A couple of interesting recipes, the first, made with organ meats heavily spiced (morseddu), is spread on bread or used in sauces, and the second, rigatoni saltati, is a meat sauce made with several meats including dormice (which you could omit if need be).
Parmesan Cheese Cones
Remember those cream cheese cones that were an invariable part of wine and cheese parties in college? Here's a recipe.
Remember those cream cheese cones that were an invariable part of wine and cheese parties in college? Here's a recipe.
Ricotta-Stuffed Zucchini Flowers
I think that the best use for a zucchino flower is frying, but this could work as an antipasto.
I think that the best use for a zucchino flower is frying, but this could work as an antipasto.
Stuffed Peppers Sicilian Style
A couple of variations, with different cheeses. The author prefers the Mozzarella version.
A couple of variations, with different cheeses. The author prefers the Mozzarella version.
An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs with fish, and by Italian Jews, who tend to make theirs with meat. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well.
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs with fish, and by Italian Jews, who tend to make theirs with meat. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well.
Blanched Vegetables with Mustard Sauce - Ortaggi Scottati con Salsa alla Senape
Vegetables with Mustard Sauce: Perfect light Italian cooking for summer.
Vegetables with Mustard Sauce: Perfect light Italian cooking for summer.
Chicken Salad with Mint Tzaziki - Insalata di Pollo con Tzatziki alla Menta
A modern Italian recipe for chicken salad with a tasty exotic dressing. Italian chicken salad.
A modern Italian recipe for chicken salad with a tasty exotic dressing. Italian chicken salad.
Blanched Greens with Herb Sauce - Verdure Cotte con Salsa alle Erbe
Blached greens with an herb sauce: A refreshing summer dish
Blached greens with an herb sauce: A refreshing summer dish
Pinzimonio with Bell Pepper Cream - Pinzimonio Con La Crema di Peperoni
Pinzimonio is the simplest Italian summer vegetable dish: A bowl of fresh veggies, which you pick and choose from. The most refreshing side dish or antipasto there is!
Pinzimonio is the simplest Italian summer vegetable dish: A bowl of fresh veggies, which you pick and choose from. The most refreshing side dish or antipasto there is!